Water Whipped Pastry Shell
Source of Recipe
net
List of Ingredients
Water-Whipped Baked Pastry Shell
You break all the rules with this one. The only thing about this that I dislike is that you have to chill the dough for at least 4 hours and we always want pie within an hour, but I have solved this by freezing at least one recipe. You can't mess up with this one! It can be played with, rerolled or patched and still come out delicious and flaky.
Water-Whipped Baked Pastry Shell
Yield 2 (9 inch) pastry shells
3/4 cup shortening
1 Tablespoon milk
1/4 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
1. Place first 3 ingredients in a small, deep mixing bowl; beat at medium speed with an electric mixer until light and fluffy and liquid is incorporated into mixture.
2. Add flour and salt; beat at lowest speed until all dry ingredients are moistened. Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill at least 4 hours. (or put in freezer until needed)
3. Remove one dough portion from refrigerator. Place between 2 (12" long) pieces of wax paper or plastic wrap. Roll out into a 12-inch circle. Carefully peel one piece of wax paper (or plastic wrap) from dough; invert dough into a 9" pieplate. (If dough was frozen, you can put in microwave for 15 to 30 seconds to soften enough to roll into circle)
4. Remove remaining wax paper (or plastic wrap) carefully; fit dough in pieplate,
4-A.and flute edges if for one crust pie, ie. cream & pecan pies, etc. Prick bottom and sides of pastry with a fork. If you're only making one pie, you'll have another ball of dough left. It can be stored, wrapped in plastic wrap in a zip-lock bag in refrigerator for up to a week, or frozen for later use.
Bake pastry at 350 degrees for 18 minutes or until lightly browned. Cool and fill with your favorite filling.
4-B If making a custard or pumpkin pie, do not prick crust, but go ahead and flute the edges of the crust.
4-C. If you're making a 2 crust fruit pie, fit pastry into pieplate, but do not prick. Add fruit filling to unbaked pie shell and roll out second ball of dough into a circle to cover the fruit. Seal edges of both crusts and cut vents or designs in top crust. Bake at temperature suggested on the fruit filling recipeRecipe
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